You just gotta hunt down the hidden gems in the city
Hokkien Mee this round!

I have always been told about the great stories on the famous Hokkien Mee behind Tawakal Hospital.
Despite the close distance from my workplace, and the boast from colleagues… visits were not made until recently. *pats forehead*

We say:
A good plate of Hokkien Mee must be tossed with a maximum heat of smoky aroma of the wok, the right amount of pork lard and coated with slightly sweet dark sauce. Accompanied with prawns, squids, pork, these gave the black beauty extra kicks.

Their Fried “Peh Ke” (Rice Cake) was also memorable. Some might say this is similar to Hokkien Mee but the chewy and smooth texture of the rice cake were different.

Cantonese Fried (Yin Yong) consisted of deep fried vermicelli (meehoon) and fried kuey teow, drenched with concentrated egg gravy. Sad to tell, this preparation was almost tasteless we all agreed. Maybe the chef forgot to pinch in some salt.

Deep Fried Fish Cakes is another specialty of Aik Yuen. This bouncy ‘saito’ fish cakes were seen on almost every table of the customers.

Fried Lala
You just have to check out their sweet & sour clams. With hints of spiciness as it was tossed with some fiery chili padi, it’s very appetizing.

Deep Fried Sotong – coated with curry powder

Fried Siew Yoke were another finger licking good dish. Stir fried with lotsa black sauce, it’s a lil’ sweet and reminded us of our mom’s cooking!